Kashmiri Pulao

Kashmiri Pulao is a aromatic and sweet dish which is loaded with lots of dry fruits and fresh fruits. Rice has been a staple food for people living in Kashmir Valley. Meat along with rice is most popular food item in Kashmir. Traditional Kashmiri pulao made with mutton stock, spices and dry fruits. Where as the restaurant style Kashmiri pulao has lots of saffron flavors along with dry fruits and fresh fruits as a garnish. This is one of the easiest pulao to make and a great lunch box recipes too. 

Here goes Day 21 post under the mega theme " Biryani / Pulao / Kichidi recipes with Grains".


Basmati Rice 1 cup
Shallot 1 sliced
Shahi Jeera 1/4 tsp
Cinnamon stick 1
Cardamom 2
Cloves 3
Bay leaf 1
Fennel seeds 1/4 tsp
Saffron 2 pinch
Cashew nuts 5
Raisins 10
Walnuts 5
Apple chopped 1/4 cup
Pomegranate seeds 1/4 cup
Ghee 1 tbsp
Oil 1 tbsp
Water 1 1/2 cup
Hot Milk 2 tbsp


Wash and soak basmati rice for 30 minutes.
Add saffron strands in hot milk and set aside. 
In a pan dry roast fen…

Quinoa Tomato Pulao

We have learnt earlier that Quinoa is a Gluten free grain which is high in protein with all essential amino acids. Quinoa Tomato is a spicy and tangy dish with lots of tomato and spices. As Quinoa gives a nice  crunchy and nutty texture to the dish,  frozen or fresh peas gives some  extra flavor and color. Quinoa Tomato Pulao is a  complete healthy and nutritious meal in itself. Perfect dish to pack for lunch boxes or to have for dinner.

This dish goes to Day 20 of Mega Marathon theme " Biryani / Pulao and Khichdi recipes with grains".


Quinoa 1 cup
Tomatoes 2
Onion 1 small sliced
Green peas 1/4 cup
Ginger Garlic paste 1/2 tsp
Green chili slit 2
Cashew nuts 10
Cloves 3
Cardamom 2
Cinnamon stick 1 inch 
Bay leaf 1
Garam masala 1/2 tsp
Turmeric powder 1/4 tsp
Chili powder 1/2 tsp
Chopped cilantro 1/4 cup
Oil 3 tbsp
Water 1 1/2  cups


Wash and soak Quinoa for 10 minutes.
In a deep non stick pan heat oil and add whole garam masala.
Saute for few seconds, add cashew nuts and sli…

Ghanaian Jollaf Rice

Jollof Rice is a popular Ghanaian -West African dish with lots of vegetables and delicious tomato sauce. The rice is cooked in a stew consisting of stock, tomatoes, spices and meat or vegetables boiled together. It is one of the common dishes in Western Africa which is consumed throughout the regions of Nigeria, Senegal, Ghana, Liberia and Mali. Jollof rice is a common favorite at wedding, graduation and birthday parties.It is the most popular party food. It is usually served with salad and fried meat on the side. 

 Jollof rice is supposed to be very spicy because of the very hot  pepper used in this recipe. Make sure you do not add too much of it if you cant have spicy food. This recipe is adapted from here.  Day 19 is all about the spicy yet delicious Jollof Rice from West African countries. Here goes the recipe.....


Any long grain rice / Basmati 1 1/2 cup
Fresh / frozen veggies 1/2 cup ( carrot , corn and peas )
Onion 1 large
Tomato 1 large
Tomato paste 3tbsp
Habanero pepper 1

Spicy & Sour Mango Rice

Do you like Mangoes? Who doesn't like mangoes, after all its the king of fruits. Summer is almost here and we see mangoes every where. Staying in USA for more than a decade now, I miss eating those yummy mangoes everyday. Though we get mangoes here, they just don't taste like the ones we get in India. Anyways be happy with what you get is my policy. 

 Now, its also a season all those yummy pickles are made with raw mangoes, tomatoes, gooseberries and what not. Coming to raw mangoes we get pretty good mangoes here which are rarely sour in taste. They are used to pickles,  juices, jams and also cooked with dal and rice. We use raw mangoes in Fish curry as well,  it gives very nice tangy taste to the dish. As we are cooking with grains for this whole month, I have made a spicy and tangy mango rice. Luckily I got a mango which is very sour / tangy this time from market, which is the key ingredients to the dish am making today. It is other wise called as mango pulihora or mamidikaya…

Brown Rice & Masoor Dal Kichidi

Brown rice and masoor dal Kichidi is a one pot comfort food with which can be made with in 30 minutes. Healthy, nutritious and flavorful  Kichidi is complete meal in itself. Whole Masoor dal is a classic Indian red lentil. Lentils are a great source of protein, fiber, Vitamin B. iron and Zinc. Asafoetida gives a nice flavor and aroma to the dish. Brown rice is a great substitute to those who want to reduce regular white  rice consumption.

Brown Rice & Masoor Dal kichidi goes to day 17 of Mega Marathon theme " Biryani / Pulao / Kichidi recipes with grains".


Brown rice 1 cup
Whole Masoor dal 3/4 cup
Asafoetida 1/4 tsp
Cumin seeds 1 tsp
Onion slices 1/4 cup
Green chili chopped 1 tbsp
Salt to taste
Turmeric powder 1/4 tsp
Oil / Ghee 2 tbsp


Wash and soak rice and lentils  together for 15 minutes.
Heat oil in a presser cooker, add cumin seeds and let them splatter.
Add sliced onions and green chili.
Saute till onions turn slight brown in color. 
Now add soaked rice an…

Sehriyali Pilavi --Turkish Style Rice and Orzo Pilaf

Turkish Cuisine is largely the heritage of Ottoman Cuisine which can be described as a fusion and refinement of Central Asian, Middle Eastern and Eastern European Cuisine. Ingredients like lamb, beef, rice, fish, eggplant, onion, peppers, garlic, lentils and tomatoes are frequently used. Nuts like Pistachio, chestnuts, almonds and walnuts together with spices have special place in Turkish Cuisine and used extensively in desserts like Baklava and Honey cakes

Plain rice pilaf is often the primary side dish to any Turkish meal. It is made with  sauteing rice with butter until properly toasted and simmered with veg or chicken stock. Turkish rice / pilaf is buttery, soft and stable food of Turkish Cuisine. Little brown bits like Sehriye otherwise called as Orzo is a small kind of pasta which adds great texture and flavor to the dish. The rice used for this pilaf is Baldo Rice, a short grain rice similar to Italian Risotto rice. Today I will be preparing this simple yet delicious recipe wi…

Hyderabadi Zafrani Pulao

Hyderabadi Zafrani Pulao is a sweet saffron pulao made with rich ingredients like Saffron, nuts, milk and mild  spices. Zafrani means saffron which is the main ingredient to prepare this dish so good amount of saffron is used here.  This rich and exotic dish is made  and served especially during festivals.  Tastes very nice with rich gravy curries specially Mughlai curries. I have added almonds, cashew nuts and raisins to this dish, you can go ahead and add walnuts, Pistachio, Chironji or any of your favorite nuts. I have followed Vah chef recipe with few variations. 

So this rich, classy and flavorful recipe goes to day 15 of Mega Marathon theme " Biryani / Pulao / Kichidi with grains".


Basmathi Rice 1 cups
Small onion or shallot 1 sliced Saffron strands 1/4 spoon Milk 1 /2  cup
Water 1/12 cup Sugar 1 tbsp ( optional ) Cashew nuts 5 Almonds 5 Raisins 10 Bay leaf 1 Shahi Jeera 1/2 spoon Cinnamon  1 inch stick 1 Star Anise 1 Cardamom 1 Cloves 2
Cumin powder 1/4 tsp
Coriander powder…